Plant-based egg brand Crackd will soon launch its 100 percent vegan liquid egg replacement at stores in the U.K., according to Green Queen Media. The company’s product, called Crackd The No-Egg Egg, will be available at select retailers in December.
Crackd uses cold-pressed pea protein, nutritional yeast, and black sea salt for its signature egg product, which the company says “cooks, bakes, acts, and tastes just like an egg.” Among the items Crackd says you can create with its egg are quiches, cookies, Yorkshire pudding, and sponge cake. It can also be turned into scrambles, omelettes, and other traditional egg dishes, though Crackd says on its FAQ page that it takes about 15 minutes longer to cook than a regular chicken egg.
The company’s claims that Crackd can be used in a variety of cooking scenarios are big, since eggs have 22 functions, some of which are difficult to mimic with a plant-based substitute. Baking, in particular, requires functionalities like binding and aeration that are hard to recreate in plant-based egg products.
We have not yet tried Crackd’s product, but I’m waiting eagerly to hear customer reactions around how the well the product translates to that wide variety of food items — and how those finished products taste. Making a sponge cake with a plant-based egg is one thing. Making a sponge cake that tastes good and doesn’t have the ol’ plant-based aftertaste is another.
Crackd joins the likes of Zero Egg, which just launched in the U.S., and Eat Just, probably the most well-known player on the plant-based egg scene right now. Interestingly, Eat Just CEO Josh Tetrick told me at SKS 2020 that his company is “about two years away” from a plant-based egg you can bake with.
We’ll have a better idea of how Crackd stacks up to these other plays come December. Crackd The No-Egg Egg will be available at Marks & Spencer stores nationwide across the U.K., as well as at online specialty store The Vegan Kind.
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